ALASKA SEAFOOD AT FOODSERVICE

kyle.chamberlin@datassential.com | 312.219.6438 | created September 2019, additional info created November 2019

2

OBJECTIVES Gather detail on seafood consumption habits and preferences

in QSR, fast casual, and casual dining restaurants.

Determine where consumers are interested in seeing more seafood dishes on the menu.

Understand consumer perceptions of seafood from Alaska and gauge the lift in consumer interest in a dish if it is made with Alaska seafood.

Investigate consumers’ approach to plant-based protein in restaurants, and whether consumers are choosing plant-based protein over seafood.

METHOD Online 18-minute survey of 1000 consumers

All consumers were required to be weekly visitors of QSR, fast casual, or casual dining restaurants.

// fielded 8.2019

3 | what we learned4 | protein consumption11 | seafood consumption landscape17 | seafood attitudes & preferences23 | menuing Alaska seafood29 | seafood perceptions at QSRs34 | seafood perceptions at fast casual restaurants39 | seafood perceptions at casual dining restaurants44 | consumer profile46 | appendix

2

this study

what we learned

33

1 Health is a key lever to pull for increasing seafood consumption.Consumers’ desire to reduce meat consumption is a key selling point to increase seafood consumption. Highlight Alaska seafood’s health profile in marketing and advertising to persuade consumers to choose seafood. Consumers prefer seafood over plant-based protein, which supports shifting more of operators’ menu to seafood.

2

Leverage the Alaska brand in menu names or descriptions wherever possible. Alaska is not only the most appealing origin for seafood at restaurants, it also cues healthy and fresh seafood. Consumers want to know where their seafood comes from so mentioning “Alaska” as the origin makes the dish more appealing. Adding the Alaska Seafood logo reinforces positive perceptions about the restaurant.

3

There is opportunity to expand seafood offerings at quick service and fast casual. While seafood is more commonly ordered at casual dining restaurants, consumers are interested in seeing more seafood entrées and appetizers at LSRs. Look for opportunities to adapt what’s currently offered in casual dining to limited service restaurants, benefiting potential for volume growth and consumer demand. Compared to the rest of the population, Gen Z is more likely to visit QSR; tailoring limited service options to their tastes could help keep that generation interested in seafood as well.

4

In-store signage and other on-premise touchpoints are essential to influencing consumers at the time of ordering.Ordering seafood tends to be an impulsive decision so focus efforts on impacting consumer choice at the time of their decision.

5

6 Gen Z is a prime target for seafood.The Gen Z generation eats seafood AFH more than other generations, and they are also more flexitarian and more tuned in to environmental issues surrounding seafood. Consider focusing communication efforts on sustainability and health benefits to keep these consumers interested in seafood.

Indicating seafood is “wild-caught” on menus is favored by consumers and reinforces the perception that the seafood it is healthy & fresh. Half of consumers prefer wild-caught seafood because they believe being in a natural environment produces healthier and better tasting seafood. Mentioning “wild-caught” in a description helps to mitigate any concerns about seafood not being fresh, which is one of the barriers to ordering seafood AFH.

4protein consumption

5

9%

17%

13%

7%

2%

29%

35%

31%

27%

27%

62%

48%

56%

66%

71%

Over a third of consumers follow a diet that limits or avoids meat consumption.

« The degree to which consumers limit or avoid meat varies greatly by generation; younger generations limit or avoid meat more so than older generations.

G2: Which of the following best describes the way you eat today? (n=69 | 376 | 301 | 254)

GEN Z

MILLENNIAL

GEN X

BOOMER

APPROACH TO MEAT LIMITATION

TOTALlimit meat consumption**avoid meat entirely*

*vegetarians and vegans; **flexitarians and pescatarians

no meat limitation

6

Seafood is eaten less frequently than beef or chicken at chain restaurants each month, especially at QSRs.

« Shellfish like shrimp, crab, or lobster is more frequently consumed at casual dining restaurants than at QSRs or fast casual restaurants.

« Fried fish is a more popular choice than grilled/baked fish or shellfish at QSRs.

A2: In the past month, how many times did you eat the following types of food at a: FAST FOOD/FAST CASUAL/CASUAL DINING chain restaurant? Numeric free text. (n=1000)

MONTHLY CONSUMPTION OF PROTEINS AT DIFFERENT CHAIN RESTAURANTS

25%

35%

45%

55%

65%

75%

85%

95%

QSR Fast Casual Casual Dining

Beef Chicken Fried Fish Grilled/Baked Fish Shellfish

7

Seafood is more commonly ordered at casual dining restaurants than QSRs or fast casuals.

« Seafood is menued at fewer fast casual restaurants than QSRs or casuals, so it is not surprising to see lower monthly ordering percentages.

A3: In a typical month, how many times do you eat any type of fish, shellfish, or seafood at the following types of chain restaurants? Numeric free text. (n=1000)

QSR FAST CASUAL CASUAL DINING

MONTHLY CONSUMPTION OF SEAFOOD AT DIFFERENT CHAIN RESTAURANTS

49%

eat seafood at QSR restaurants in a typical month

44%

eat seafood at fast casual restaurants in a typical month

59%

eat seafood at casual dining restaurants in a typical month

8

Increasing seafood consumption is more desirable than any other protein. « More consumers are trying to decrease their red meat consumption than increase it.

G1: For each of the following proteins, are you generally trying to… Increase your consumption? Decrease your consumption? Not change level of consumption? (n=1000)

DESIRED CHANGE IN CONSUMPTION BY PROTEIN TYPE

58%52% 51% 47%

37%31%

24%

10% 15% 14% 18%24%

35% 40%

Seafood Nuts Chicken Beans Veggie burgers Beef Pork

tryin

g to

incr

ease

cons

umpt

ion

tryin

g to

dec

reas

eco

nsum

ptio

n

9

Seafood is generally more appealing than plant-based protein because seafood is perceived to be healthier.

C4: Please rate your agreement with each of the following statements. (n=1000)

« Highlighting seafood’s health benefits versus plant-based proteins will be key in marketing messaging

57%

51%

50%

46%

33%

If I'm trying to avoid meat, I'll chooseseafood over plant-based proteins

I have been trying to eat less meat inrecent years

Seafood is healthier than plant-basedproteins

I wish restaurants would offer more plant-based proteins

I would rather eat plant-based proteinthan seafood

PLANT-BASED PROTEIN AND SEAFOOD

top 2 box, 5 pt. scale

Only 13% of consumers

disagree with this statement; the rest

aren’t sure.

10

There’s no one reason why consumers are limiting meat, but most are interested in replacing it with seafood and veggies.

G3 - What are your reasons for limiting your meat consumption? (n=543) G4 - Which of the following approaches to reducing meat (beef, pork, poultry) consumption do you find appealing? (n=543)

« The most preferred way to reduce meat consumption is with seafood.« Gen Z are most likely to limit their meat consumption because of

animal rights, and they are more interested in plant-based proteins as a replacement.

among those who limit meat consumption

REASONS FOR LIMITING MEAT PREFERRED WAYS TO LIMIT MEAT

38%

33%

29%

24%

19%

14%

Meat isn't healthy

Meat is too expensive

Animal rights are important to me

Meat is bad for the environment

Meat isn't sustainable

Meat makes me feel sick

34%

23%

20%

11%

12%

20%

26%

17%

18%

18%

14%

20%

18%

27%

20%

69%

69%

56%

55%

50%

Replacing meat with seafood

Replacing meat with vegetables

Replacing meat with plant-based proteins

Replacing meat with beans

Replacing meat with whole grains

Rank 1 Rank 2 Rank 3ranking; among those who limit meat consumption

11seafood consumption landscape

12

Regardless of restaurant type, Gen Z consumers eat the most seafood away from home, typically two times each month.

« Consumption is similar across all restaurant segments, but seafood is a slightly less-frequent choice at fast casual restaurants for all generations.

A3: In a typical month, how many times do you eat any type of fish, shellfish, or seafood at the following types of chain restaurants? Numeric free text. (n=1000 | 69 | 376 | 301 | 254)

1.6

1.3

1.5

2.3

2.0

2.3

1.9

1.71.8

1.6

1.1

1.4

1.1

0.8

1.1

QSR Fast Casual Casual Dining

Total Gen Z Millennial Gen X Boomer

NUMBER OF MONTHLY OCCASIONS EATING SEAFOOD AT CHAIN RESTAURANTS

13

Like overall seafood consumption, the increase in seafood consumption is driven by a desire for healthy protein.

B4: Do you eat more, the same amount, or less fish/seafood than you did at CHAIN RESTAURANTS compared to 2 years ago? (n=1000) B5: Why are you eating more fish/seafood at chain restaurants today than you did 2 years ago? (n=204) B6: Why are you eating less fish/seafood at chain restaurants today than you did 2 years ago? (n=259)

CHANGE IN AFH SEAFOOD CONSUMPTION IN PAST TWO YEARS

Why has consumption increased?

37%

33%

28%

25%

21%

19%

18%

17%

20%Seafood is healthier than other proteins

I am trying to eat less beef, chicken, or pork

More chain restaurants serve tasty seafood

There's more variety of seafood offered

More chain restaurants are serving responsibly-sourced seafood

Seafood at chain restaurants tastes better than it used to

More people in my family eat seafood now

More chain restaurants are identifying seafood’s origin on menus

consumption hasincreased

consumption hasstayed the same

14

Frozen seafood is perceived to be of lower quality than fresh seafood.

« Aside from freshness, high quality seafood also needs to have a great taste, a good value for the money, and be cooked and prepared well.

C0: When you are looking to buy HIGH QUALITY fish/seafood in chain restaurants, what are you looking for? (n=1000)

28%

18%

15%

15%

12%

8%

7%

4%

4%

4%

3%

3%

3%

2%

2%

Fresh, not frozen

Great taste / flavor

Price / value

How it is cooked / prepared

What types of fish they have available (crab, salmon, lobster, etc.)

High quality ingredients

The appearance / color of the fish

Appealing scent

Great texture

Large size

Wild, not farm-raised

Great customer service

Source of the fish / local

If it's in season / catch of the day

Cleaned well / no bones

INDICATORS OF HIGH-QUALITY SEAFOOD AT CHAIN RESTAURANTS (UNAIDED)

“Flavor of the food should be high quality, how it's cooked, the texture and tenderness of the food, how it smells and the presentation.”

“I am looking for fish that is fresh and just caught the following day. I want it to be seasoned well and cooked to how I like it.”

“I'm looking for the source of the fish, type of fish, and that the fish is cooked properly.”

“Wild caught seafood. More prestigious options such as halibut & lobster instead of tilapia & bay shrimp. Perceived value is also important. Portion size and quality are important as well.”

“The most important is the quality of the fish if it’s fresh or not.”

“If it looks fresh, tastes fresh and is fresh.”

“When looking for high quality seafood, I look for fresh tasting seafood that can be served grilled or broiled and not fried to cover up how old the seafood is.”

15

seafood attitudes & preferences

16

Few consumers feel very knowledgeable about the origin of the seafood they eat, yet it would be ordered more often if they knew its origin.

C4: Please rate your agreement with each of the following statements. (top 2 box, 5 pt. scale; n=1000)

75%

70%

70%

69%

46%

I eat seafood because I like its taste

Seafood is healthier than meats likebeef and pork

I eat seafood because it's good for me

I believe seafood is as filling as meat

I am very knowledgeable about theorigin of the seafood that I eat

SEAFOOD ATTITUDES

« This interest in origin is beneficial for ASMI to promote including Alaska origin on menus.

SEAFOOD DESIRES AFH

66%

61%

59%

56%

56%

I would eat more seafood if it weremore affordable

I wish fast food restaurants would offermore seafood variety

I would order more seafood atrestaurants if I knew its origin

I trust the restaurant to select seafoodvarieties that I'll like

I would order more seafood if I knew itwas sustainable

top 2 box, 5 pt. scale top 2 box, 5 pt. scale

17

TOP 2 Benefits by a wide margin – healthy and taste.

G6: What do you see as the benefits of eating fish/seafood? (n=1000)

69%

60%

41%36% 35%

30% 28% 27% 25%

BENEFITS OF EATING SEAFOOD

It's healthy It's delicious It's easy to prepare

It's filling It allows me to eat clean

It's sustainable It's affordable Everyone in my family likes it

It's versatile

18

Wild-caught seafood is preferred because it’s perceived to taste better, be healthier and more natural.

F1: If given the choice, would you prefer to eat WILD fish/seafood OR FARM-RAISED fish/seafood. (n=1000) F2: Why did you say that you would prefer to [WILD/FARM]? Free text / unaided. (n=508; wild | 212; farm)

SEAFOOD PREFERENCE: FARM-RAISED VS. WILD-CAUGHT

51%

28%

21%

Why do you prefer wild-caught?

prefer farm-raised

prefer wild-caught

have no preference

23%

20%

18%

13%

12%

10%

3%

3%

Tastes better

More natural

Healthier

Fresher

Negative perceptions of farms

Less chemicals

Better quality fish

Better for the environment

“Fish from the wild has a better taste and is going to be natural as intended. Whereas farmed fish are

on a select diet of the farmer’s choice and it's

not natural.”

19

A key benefit of wild-caught is thought to be healthier and tastier, while using less chemicals.

F1: If given the choice, would you prefer to eat WILD fish/seafood OR FARM-RAISED fish/seafood. (n=1000) F3: What do you see as the benefits of eating [WILD/FARM]? Free text / unaided. (n=508; wild | 212; farm)

BENEFITS OF FARM-RAISED VS. WILD-CAUGHT SEAFOOD

What are the benefits of-wild caught?

51%

28%

21%prefer wild-

caught

have no preference

22%

19%

16%

14%

10%

9%

8%

4%

3%

2%

2%

Healthier for you

Less chemicals

Tastes better

More natural

Fresher

High in nutrients

Better quality of life for the fish

Better quality of fish

Better for the environment

Cleaner fish

Organic fish

“It is much healthier. The fish or seafood is able to consume its normal diet and it

lives in a more pristine environment.”

prefer farm-raised

20

menuing Alaska seafood

21

Seafood from Alaska has very positive perceptions and is known for its great taste and freshness.

« Due to Alaska’s cold waters, many consumers also find the seafood from Alaska to be safer and less polluted than seafood other regions.

D1: What impressions, if any, do you have about fish/seafood from Alaska? (n=1000)

27%

26%

8%

7%

4%

4%

3%

2%

2%

1%

Great taste / flavor

Fresh

Healthy / safe to eat

High quality

Sustainable

Wild-caught

Known for salmon

Known for crab

Large fish

Expensive

IMPRESSIONS OF SEAFOOD FROM ALASKA (UNAIDED)

“Alaska is just an overall cleaner place, so it makes me think and believe that their fish is cleaner and fresher and because they care about their fish.”

“I always think that Alaska seafood is better quality because of the cold waters, the species of fish / seafood which is harvested, and the flavor of that seafood.”

“It's a lot more fresh than other brands, as well as the prices are more reasonable than some other brands. Alaska seafood seems to also be healthier than other brands.”

“The best seafood comes from Alaska. The ocean is cleaner and the wildlife is abundant.”

“I feel it is wild, natural, safe, a very good business that Alaskans take pride in & are serious about quality & not abusing the catch limits, etc. The taste is excellent. I trust the Alaskan fishing industry as a whole.”

“Filled with a bountiful array of wild fish and shellfish such as king crab, scallops, shrimp, halibut and salmon, to name a few. Quality is unparalleled, with wholesome and highly nutritious meat that boasts a rich and natural flavor, making it some of the finest fish in the world.”

22

Mentioning Alaska on menus tells consumers the dish is fresh, high quality, and great tasting.

D2: Using the list below, we'd like you to rate your agreement with each of the following statements about ALASKA FISH/SEAFOOD. (n=1000)

« More negative descriptors, such as being high in mercury, overfished, or affected by pollution, are less associated with fish and seafood from Alaska.

ALASKA SEAFOOD ASSOCIATIONS

77% 76% 76%

62%58% 57%

53%

40% 39% 39%

33%

Healthy Fresh Great taste Locallysourced

Easy to find Certifiedsustainable

Organic Farmed Over-fished Affected bypollution

High inmercury

true of Alaska

Seafood

23

The restaurant is proud to serve Alaska seafood

The restaurant cares about the quality of food

The restaurant is a good place to get seafood

The restaurant has high quality food

The restaurant cares about offering healthy choices

I’d be more likely to order seafood

The restaurant believes in sustainable sourcing

I’d be more likely to return to that restaurant

The restaurant cares about the environment

The restaurant values buying local/domestic

Having the Alaska Seafood logo on restaurant menus drives home that the restaurant cares about serving the best seafood.

IMPACT OF ALASKA SEAFOOD LOGO ON RESTAURANT PERCEPTIONS

74%

70%

67%

66%

65%

64%

61%

61%

57%

54%

E3: If a restaurant had the Alaska Seafood logo on its menu, how much would you agree or disagree with the following statements about the restaurant? (n=1000)

24

Consumers prefer seafood that specifies its origin on menus, and “Alaska” or “wild” descriptors are favored.

« Adding “wild” within the menu description of Alaska seafood increases its appeal.« In most cases, consumers are one and a half to two times more likely to order seafood

when “Alaska” is present in the name of the dish.

E1: For each of the following pairs of menu items, please indicate which one you would be more likely to order at a chain restaurant. (n=1000)

Pollock sandwich Alaska pollock sandwich

Atlantic salmon Alaska salmon

King crab legs Alaska king crab legs

Fresh halibut Fresh Alaska halibut

Grilled Alaska salmon salad Grilled wild Alaska salmon salad

Atlantic cod sandwich Alaska cod sandwich

Fish and chips Alaska fish and chips

Whitefish sandwich Alaska pollock sandwich

Grilled cod bowl Fried cod bowl43%

54%

57%

60%

62%

63%

66%

68%

69%

57%

46%

43%

40%

38%

37%

34%

32%

31%

PREFERRED SEAFOOD MENU ITEM NAME AT CHAIN RESTAURANTS

do you prefer…

25

Alaska salmon and seafood hold higher regard than any other region, reinforcing its superior positioning.

C5: How likely are you to recommend the following to a friend, family member, or colleague? (n=1000)

40%

40%

36%

34%

33%

30%

29%

28%

26%

25%

20%

19%

17%

USDA prime sirloin

Angus beef

Alaska salmon

Alaska seafood

USDA organic chicken

New England seafood

Atlantic salmon

Louisiana / gulf seafood

Farm-to-table pork

Kobe beef

Farmed seafood

Asian seafood

Veggie burger that imitates meat

LIKELIHOOD TO RECOMMEND DIFFERENT PROTEINS

« USDA prime sirloin and Angus beef have a slight advantage over Alaska salmon and seafood, likely due to broader familiarity.

top 2 box, 11 pt. scale

26

seafood perceptions at foodservice

segments

27

Half of consumers are interested in seeing more seafood species variety in all restaurant segments.

C2a/b/c: When you are at QSR/Fast Casual/Casual Dining CHAINS, would you like to see MORE of that kind of dish on menus, LESS of that kind of dish on menus, or are you SATISFIED with the availability of that kind of dish on menus? (n=446 | 290 | 264)

46%

53%57%

QSR Fast Casual Casual

INTEREST IN SEEING MORE SEAFOOD SPECIES VARIETY AT EACH SEGMENT

28

At least a third of customers would be interested in more seafood entrées, sandwiches, and appetizers.

C2a: When you are at QSR CHAINS, would you like to see MORE of that kind of dish on menus, LESS of that kind of dish on menus, or are you SATISFIED with the availability of that kind of dish on menus? (n=446)

44%

38% 38%

Entrées Sandwiches Appetizers

INTEREST IN SEEING MORE SEAFOOD DISHES IN EACH CATEGORY AT QSR

among those who have had seafood at QSRs in past 6 months

29

Half of consumers are unsatisfied with current seafood offerings at QSRs.

SATISFACTION WITH SEAFOOD OFFERINGS AT QSR

50%

are NOT satisfied with current QSR seafood offerings

C1: Overall, how satisfied are you with the selection of fish/seafood at the following types of chain restaurants? (n=670)

30

48%52% 53%

47%

0%

10%

20%

30%

40%

50%

60%

Sandwiches Entrées Appetizers Tacos

More consumers are interested in seeing more seafood at fast casual than beef or plant-based protein.

« Seafood has the largest lead over beef and plant-based protein in entrées and appetizers.

Seafood Beef Plant-Based Protein

INTEREST IN SEEING MORE OF EACH PROTEIN AT FAST CASUAL

C2b: When you are at Fast Casual CHAINS, would you like to see MORE of that kind of dish on menus, LESS of that kind of dish on menus, or are you SATISFIED with the availability of that kind of dish on menus? (n=290)

among those who have had seafood at fast casual in past 6 months

31

Nearly all consumers want to see more seafood at casual dining; more consumers are interested in additional seafood dishes than beef or plant-based protein.

C2c: When you are at Casual CHAINS, would you like to see MORE of that kind of dish on menus, LESS of that kind of dish on menus, or are you SATISFIED with the availability of that kind of dish on menus? (n=264)

87%

75% 74%

Seafood Beef Plant-Based Protein

INTEREST IN SEEING MORE OF EACH PROTEIN AT CASUAL DINING

among those who have had seafood at casual dining in past 6 months

32

Around half of consumers want to see more seafood on every part of casual dining menus.

C2c: When you are at Casual CHAINS, would you like to see MORE of that kind of dish on menus, LESS of that kind of dish on menus, or are you SATISFIED with the availability of that kind of dish on menus? (n=264)

50% 49% 49% 49%46% 45% 44%

Appetizers Entrées Soups Tacos Salads Bowls Sandwiches

among those who have had seafood at casual dining in past 6 months

INTEREST IN SEEING MORE SEAFOOD DISHES CASUAL DINING

33

Most consumers decide to order seafood after reviewing other menu choices or before arriving at the QSR.

« In-store marketing is critical given decisions are made at the time of ordering.« Staff recommendations and price points are not commonly part of consumers’ decision-

making process when ordering seafood at QSRs.

B2a - How do you typically make your choice to eat fish or seafood at a FAST FOOD chain restaurant? (n=670)

32%

24%

14%

13%

10%

7%

I make my decision to have seafood after looking at all of the other menu choices

I decide before arriving that I will have seafood for that meal

I mostly order seafood if there is a limited time offer that catches my eye

I only eat seafood at that type of restaurant, so it is always my choice

I mostly decide to eat a specific seafood item based on the "catch of the day" or arecommendation

I mostly order seafood if it is a lower price than other kinds of protein

QSR – SEAFOOD ORDERING STRATEGY

among those who have had seafood at QSRs in past 6 months

34

Similar to QSRs, most consumers decide to order seafood after reviewing other menu choices or before arriving at the fast casual restaurant.

B2b - How do you typically make your choice to eat fish or seafood at a FAST CASUAL chain restaurant? (n=381)

FAST CASUAL – SEAFOOD ORDERING STRATEGY

among those who have had seafood at fast casual restaurants in past 6 months

30%

25%

14%

12%

11%

9%

I make my decision to have seafood after looking at all of the other menu choices

I decide before arriving that I will have seafood for that meal

I mostly decide to eat a specific seafood item based on the "catch of the day" or arecommendation

I mostly order seafood if there is a limited time offer that catches my eye

I mostly order seafood if it is a lower price than other kinds of protein

I only eat seafood at that type of restaurant, so it is always my choice

35

The decision to order seafood at casual dining restaurants is most often done after looking at all menu options.

« Compared to QSRs and fast casual restaurants, fewer consumers decide to have seafood before arriving at casual dining restaurants.

B2c - How do you typically make your choice to eat fish or seafood at a CASUAL DINING chain restaurant? (n=276)

CASUAL DINING – SEAFOOD ORDERING STRATEGY

among those who have had seafood at casual dining restaurants in past 6 months

33%

16%

14%

14%

13%

11%

I make my decision to have seafood after looking at all of the other menu choices

I decide before arriving that I will have seafood for that meal

I mostly order seafood if it is a lower price than other kinds of protein

I mostly decide to eat a specific seafood item based on the "catch of the day" or arecommendation

I only eat seafood at that type of restaurant, so it is always my choice

I mostly order seafood if there is a limited time offer that catches my eye

36

consumer profile

37

The image part with relationship ID rId4 was not found in the file.

7%

38%

30%

25%

64%

23%

13%

watch what I eat

EATER TYPE

rarely watch what I eat

not too concerned

25% 30% 20% 11% 10% 3% 1%

Under$25k

$25k -$49k

$50k -$74k

$75k -$99k

$100k -$149k

$150k -$199k

$200k+

HOUSEHOLD INCOME

REGION

35%

45%

20%

URBAN

SUBURBAN

RURAL

Full-time 44%

Part-time 17%

Stay-at-home parent 10%

Not employed / Retired 30%

EMPLOYMENT

GENDER

51%

49%

BOOMER +

GEN X

MILLENNIAL

GEN Z

GENERATION

56%

23%

11%

6%

3%

White

Black

Hispanic

Asian

Other

ETHNICITY

1000 CONSUMERS

WEST: 18%

SOUTH: 45%

EAST: 18%

MIDWEST: 19%

91%

48%

30% 27%18%

QSR Fast Casual Casual Dining Family-Style Fine Dining

EAT AWAY FROM HOME ONCE PER WEEK AT…

Some high school 4%

High school diploma 25%

Some college 36%

Undergrad degree 22%

Some graduate-level 5%

Graduate-level degree 8%

EDUCATION

38

appendix

39

Consumers prefer seafood that specifies its origin on menus, and “Alaska” or “wild” descriptors are favored.

« Adding “wild” within the menu description of Alaska seafood increases its appeal.« In most cases, consumers are one and a half to two times more likely to order seafood

when “Alaska” is present in the name of the dish.

E1: For each of the following pairs of menu items, please indicate which one you would be more likely to order at a chain restaurant. (n=1000)

Pollock sandwich Alaska pollock sandwich

Atlantic salmon Alaska salmon

King crab legs Alaska king crab legs

Fresh halibut Fresh Alaska halibut

Grilled Alaska salmon salad Grilled wild Alaska salmon salad

Atlantic cod sandwich Alaska cod sandwich

Fish and chips Alaska fish and chips

Whitefish sandwich Alaska pollock sandwich

Grilled cod bowl Fried cod bowl43%

54%

57%

60%

62%

63%

66%

68%

69%

57%

46%

43%

40%

38%

37%

34%

32%

31%

PREFERRED SEAFOOD MENU ITEM NAME AT CHAIN RESTAURANTS

7 out of 10 consumers prefer

7 out of 10 prefer

7 out of 10 prefer

6 out of 10 prefer

6 out of 10 prefer

6 out of 10 prefer

6 out of 10 prefer

do you prefer…